Russian Cuisine

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  Assorted Meat Rolls Baked in Aluminum Foil

Ingredients

500 g beef
500g pork
500 g mutton
500 g chicken
1 teaspoon ground black pepper
50 g fresh spicy greens (basil, parsley)


Method
Cut beef, pork, mutton and chicken into thin slices, beat well, sprinkle with salt and pepper on both sides. Roll in shredded dry spices. Pile the slices combining different types of meat and roll them up. Cover the roulettes with an aluminum foil (better with 2 layers) very carefully and bake in an oven. Press down with something heavy and refrigerate. Slice when cold.

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  HARE OR RABBIT IN SOUR CREAM SAUCE

Ingredients

1 3 1/2-pound hare or rabbit
1/2 cup (1/4 pound) unsalted butter
2 medium carrots
1 medium parsley root
1 medium onion
2 cups canned chicken consomme
10 black peppercorns, 5 all- spice berries, and 2 bay leaves, tied in a cheese- cloth bag
1 1/2 cups sour cream
Salt to taste


Method
Wash the rabbit thoroughly, then soak in lukewarm water to cover for 1 hour. Rinse and dry in paper towels. Cut into serving pieces: drumsticks, thighs, front legs, quarter or half saddles. Melt the butter in a heavy skillet and brown the pieces for 5-7 minutes on each side. Slice the vegetables Y4 inch thick. Place the rabbit and vegetables in a Dutch oven or other heavy pot, add the consomme and the spice bag, and bring to a boil over high heat. Reduce the heat to moderately low, cover, and simmer for about 30-40 minutes, or until the meat is slightly underdone . Set the baking rack at the center of the oven and preheat the oven to 375F. Remove the rabbit to another ovenproof container and cover to pre- vent the meat from cooling. Remove and discard the spice bag. Strain the vegetables, reserving 1/2 cup of the liquid. Puree the vegetables in a food processor or push them through a sieve. Combine the puree with the reserved cooking liquid and the sour cream. Mix well, add salt to taste, then mix gently with the meat. Bake, uncovered, for about 15-20 minutes, or until tender. Arrange the rabbit pieces on a heated platter, serve the sauce in a sauceboat. Serve with prunes, salads.

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  Meat Cutlets with Apples

Ingredients

500 g meat
100 g apples
1 table spoon brans
1 table spoon semolina
2 table spoons carrot juice
30 g parsley
greens
2-3 cloves of garlic
salt to taste


Method
Grind the meat with a meat grinder. Rinse apples and grate them finely. Combine the apples with the ground meat, add finely chopped parsley, garlic, carrot juice and brans, sprinkle with salt. Form the ground meat into cutlets, roll in bream crumbs and fry in vegetable oil.

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  Meat Stuffed with Cranberries

Ingredients

2-3 kg meat
200 g cranberries or other berries
50 g crushed garlic
10 peppercorns


Method
Rinse the chunk with cold water, make deep incisions/cuts into it. Put in cranberries, cowberries or pomegranate seeds together with the crushed garlic and peppercorns. Coat with fresh sprained berry/fruit juice and leave to pickle for a few hours. Cook in an oven at 200-220 degrees C for 10 minutes, then reduce the heat to 150 degrees C and cook for 1-1,5 hours until the juices run clear when the flesh is pierced with the tip of a sharp knife.

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  Pot Meat with Potatoes

Ingredients

200 g any meat
50 g carrot
50 g onion
300 g potatoes (soft sorts)
3-4 black peppercorns
1 bay leaf
salt to taste


Method
Rinse the meat, chop and fry in its own (or any other) fat in a skillet. Saute the shredded carrot with round slices of onion. Place meat in the pot, then put the sauteed vegetables over it and cover it all with peeled and rinsed potatoes of medium size. Pour in water, season with salt, pepper and bay leaf, cover and stew in an oven. Serve with shredded fennel or parsley and any tomato sauce or fresh tomato slices with 2-3 pieces of crushed garlic.

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  RUSSIAN MEAT BALLS(BITOCHKI)

Ingredients

1 lb Ground beef
1 lb Ground veal
1/2 c Chopped onion
1/4 c Rendered kidney fat
2 sl Break, soaked in milk, -squeezed dry
2 ts Salt Ground pepper
Fine bread crumbs
Butter or beef fat
2 c Sour cream
1/2 lb Sliced mushrooms
saute in taste


Method
Cook onion in rendered kidney fat until wilted. Mix beef, veal, onion, bread, salt and little pepper. Knead well and chill. Wet hands and form mixture into balls the size of gold balls. Roll in crumbs and fry in butter or beef fat until brown all over. Remove and keep warm. Add sour cream and mushrooms to pan. Heat. Pour sauce over meat

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